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2 large cloves garlic minced

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6 Tbsp. Extra virgin olive oil

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2 Tbsp. red wine vinegar

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2 Tbsp. freshly squeezed lemon juice

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1 tsp. dried mustard or Dijon

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1/2 tsp. fine sea salt

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1/2 tsp. Worcestershire sauce

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1/2 ripe, Fresh California Avocado seeded, peeled and finely smashed

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1 can (15.5 oz) chickpeas (garbanzos) drained and air dried

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2 Tbsp. extra virgin olive plus for drizzling

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1 tsp. fennel seed

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1/8 tsp. flakey salt or to taste

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4 small radishes thinly sliced

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1 cup herbs such as dill, parsley, rosemary or a combination

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1 lb. fresh Brussels sprouts cleaned and finely shredded

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2 cups kale leaves chopped (if available)

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1/2 cup flat-leaf parsley finely chopped

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2 ripe, Fresh California Avocados seeded, peeled, and sliced

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.